Jingjiang rousi ( simplified Chinese: 京酱肉丝; traditional Chinese: 京醬肉絲; pinyin: Jīngjiàng ròusī), or sauteed shredded pork [1] in sweet bean sauce, [2] is a traditional dish in Beijing. Its main ingredient is pork tenderloin, which is stir-fried with soya paste or sweet soya paste for flavour. The dish is served with shredded leek (only using its white stalk) and doupi (dried tofu layer) to wrap. A vegetarian variant uses fried tofu puffs in place of pork.
It may be prepared and consumed wrapped in doupi, or rarely with bing. Some versions are prepared using hoisin sauce. [3]
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Jing Jiang Rou Si may be placed in bing
References
- ^ "The Eater's Guide to Chinese Characters". Retrieved 2 February 2016.
- ^ "Around the Hotels". The Korea Herald. Retrieved 2 February 2016.
- ^ Yueh, J. (1979). The great tastes of Chinese cooking: contemporary methods and menus. Times Books. p. 116. ISBN 978-0-8129-0808-4.
 | This article related to Chinese cuisine is a stub. You can help Wikipedia by expanding it. |
Jingjiang rousi ( simplified Chinese: 京酱肉丝; traditional Chinese: 京醬肉絲; pinyin: Jīngjiàng ròusī), or sauteed shredded pork [1] in sweet bean sauce, [2] is a traditional dish in Beijing. Its main ingredient is pork tenderloin, which is stir-fried with soya paste or sweet soya paste for flavour. The dish is served with shredded leek (only using its white stalk) and doupi (dried tofu layer) to wrap. A vegetarian variant uses fried tofu puffs in place of pork.
It may be prepared and consumed wrapped in doupi, or rarely with bing. Some versions are prepared using hoisin sauce. [3]
-
Jing Jiang Rou Si may be placed in bing
References
- ^ "The Eater's Guide to Chinese Characters". Retrieved 2 February 2016.
- ^ "Around the Hotels". The Korea Herald. Retrieved 2 February 2016.
- ^ Yueh, J. (1979). The great tastes of Chinese cooking: contemporary methods and menus. Times Books. p. 116. ISBN 978-0-8129-0808-4.
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| This article related to Chinese cuisine is a stub. You can help Wikipedia by expanding it. |